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This Classic Potato Latke Recipe is so simple to make, crunchy on the outside, creamy on the inside – they are just delicious! Traditionally served at Hanukkah, these little golden potato pancakes are best dipped in sour cream. Ready in under a half an hour, they are the perfect appetizer, dinner, anytime snack. Let’s make them!
How to make Classic Potato Latke
You’ll need to trim and peel and onion, peel the potatoes and then grate them both on a box grater. Since the potatoes begin to oxidize quickly, I do them last.
Add the grated onion and potato to a mixing bowl along with an egg, salt and pepper.
Add a few tablespoons of flour. I start with two tablespoons and see how the mixture looks.
At the same time, add in the baking powder.
Stir to thoroughly combine and if it seems really wet, add one more tablespoon of flour. It should look like this. Still loose but thicker and a bit sticky from the flour and starch combining.
Using a large cookie scoop, I place mounds of the batter into hot oil. Flatten them just slightly and don’t touch until they are golden on the first side.
Flip until golden on the second side. I repeat this step one more time so they are crisp, golden and cooked through. They should feel firm to the touch.
Drain any excess oil on paper towels and this is a great time to season them with a bit more salt.
Serve warm with sour cream. That texture is amazing. I think you are going to love these 🙂
Did you make my Classic Potato Latke Recipe? Leave me a comment below and let me know what you thought. You can also tag me with your photos on Instagram @aimee_stock I love seeing what you come up with!
Classic Potato Latke Recipe
- 1 Cookie Scoop
- 1 Box Grater
FOR THE LATKE:
- 3/4 lb Potatoes peeled and grated on a box grater
- 1 small Onion peeled and grated on a box grater
- 1 large Egg
- 2-3 tbsp All Purpose Flour or more if it has too much liquid
- 1/2 tsp Salt
- 1/4 tsp Baking Powder
- 1/8 tsp Pepper
FOR COOKING + SERVING:
- OIl for pan frying
- Sour Cream for serving
- Peel and grate the onion and potato. Add to a large bowl along with an egg, salt and pepper.
- Add the flour and baking powder. If it seems too loose, add a bit more flour.
- Heat oil over medium high heat and using a large scoop, add mounds of the batter to the oil, flattening them slightly. Do not disturb until golden on the first side.
- Carefully flip and brown the second side. For a really crisp latke, repeat the process, flipping and frying both sides again for just a minute or two. They should be firm to the touch.
- Remove to a paper towel to drain any excess oil. Season immediately with a sprinkling of salt.
- Serve warm with sour cream.